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Friday, June 15, 2012

Almond Milk Scones

Seemingly out of nowhere, I had a craving for warm, buttery, fresh-out-of-the-oven scones. Smeared with jam and cream, the idea of these paired with a strong coffee wouldn't leave my head. I blame the cold Melbourne winter for this craving, but obviously there are much worse cravings to be felt.

So it happened, I wandered the aisles of the supermarket looking for ingredients, and somehow walked away with a carton of almond milk instead of my usual full-cream choice. Subconciously, I must have decided a cooking experiment was in order and so the tweaking of a perfectly good recipe began. The result were light and perfectly formed scones that were just that little bit more interesting than your traditional scones.

This recipe begins in the usual way; preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl and add baking soda. (I added the extra baking soda to get a little more lift out of these scones. Don't worry, the baking chemistry gets fixed later on.)

Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough.

Adding the Almond Milk

(At this stage, the mixture was a little too soft due to the watery nature of almond milk. So I improvised with the creme I'd reserved as a topping. The acidity of the creme also made the addition of the extra baking soda work.)

Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough. Add creme fraiche. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).

4 comments:

yum yum! looks so delish, i might try that soon!anyway i love your food review in this blog <3 i'm kinda wondering if you have suggestion of any nice cafe for brunch-ing? i'm arranging a blogger meet up & it would be great if you'd come & help me finding a cozy place to chat ;)

I've never had this issue before, but my guess is the chemical taste is because of the baking soda (which can often lead to a bitter taste). Almond milk is generally lighter in flavour than regular dairy milk, so perhaps the baking soda is coming through more.